Chickpeas

Chickpeas, belonging to the Fabaceae family, are among the oldest legumes cultivated by humans. These legumes are large and round with a slightly bumpy texture. There are two main commercial types of chickpeas: Desi and Kabuli. The Desi variety is characterized by a thick, colored seed coat and colored flowers, while the Kabuli type, also known as the garbanzo bean, has a thin, white seed coat and white flowers.

The Kabuli variety is larger than other chickpea types and thrives in temperate and subtropical regions. Kabuli chickpeas are popular in salad bars, soups, snacks, vegetable mixes, and are commonly ground into hummus. They play a significant role in Middle Eastern and Mediterranean cuisines.

India is the world's largest producer of chickpeas, followed by Australia, Turkey, Myanmar, Mexico, and Canada. The demand for Indian-grown chickpeas is high globally, driving an increasing trend in exports.

Features:

- Naturally rich in flavor and health benefits

- Low glycemic index (GI) and high fiber content, aiding in weight loss

- Helps stabilize blood sugar levels due to its low GI

- Regular consumption can lower bad LDL cholesterol

- Contains antioxidants that may reduce the risk of breast cancer

- High in iron, which boosts energy levels